Absinthe spoon
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An absinthe spoon is a perforated or slotted spoon used to dissolve a sugar cube into a glass of absinthe, usually in order to counteract the bitterness of the wormwood. The bowl of the spoon is usually flat, and there is a notch in the handle where the rim of the glass rests. Originating around the 1860s they were often stamped with brand names or logos as advertising and were sometimes sold as tourist items such as a number of Eiffel tower shaped spoons.
Preparation with an absinthe spoon
The consumption of absinthe is often quite different from that of a normal spirit or beverage. It is seen by some to be a modification for purely practical purposes, and by others to be an ornamental ritual.
Absinthe is traditionally slightly bitter and extremely alcoholic. Therefore, many seek to adjust 'neat' absinthe in order to make it more palatable. The simplest way to do this is to reduce the final drink's alcohol by volume or ABV, and to counterbalance its natural bitterness by adding sweetness. The most common (and simple) way involves a glass, a slotted spoon (or fork), a sugar cube, absinthe, and water.
First, a dose of absinthe is added to the glass. The spoon is then laid flat on top of the glass, and the sugar cube placed on top of it. Water is then run through the cube until it is dissolved. This causes the absinthe to 'louche' or become cloudy. (This is described by Ernest Dowson in his poem "Absinthe Taetra": "Green turned to white, emerald to opal") The absinthe is then consumed as any other cocktail.
The world's largest collection of absinthe spoons is in the private collection of Marie-Claude Delahaye. It may be seen in part in the Absinthe Museum in France.
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